Villiera Methode Cap Classique (archived)
Villiera Tradition Brut NV
This "Methode Cap Classique" (bottle fermented sparkling wine) is a blend of red and white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The wine retains its fresh racy zestiness that is a result of crisp acidity and rich fruit.
Alc: 12  RS: 8.5  pH: 3.23  TA: 6.2  VA:  SO2:  FSO2:
Villiera Vintage Reserve Brut Rose 2000 Magnum -  SOLD OUT
Joyful, rich copper colour and fine lazy bubbles. The unique rich, fruity character of Pinotage combines with the complexity of Pinot Noir and the elegance of Chardonnay. The extended period sur lie ensures the extra yeasty dimension.
Alc: 12  RS: 9  pH: 3.4  TA: 6  VA:  SO2:  FSO2:
Villiera Monro Brut 2004
Rich, creamy, yeasty nose, with a full, ripe, toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12  RS: 9.5  pH: 3.35  TA: 6  VA:  SO2:  FSO2:
Villiera Monro Brut 2005
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12.28  RS: 8  pH: 3.41  TA: 5.8  VA:  SO2:  FSO2:
Villiera Monro Brut 2008
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12.0  RS: 7.11  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:
Villiera Monro Brut 2006
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12.39  RS: 7.7  pH: 3.3  TA: 6  VA:  SO2:  FSO2:
Villiera Monro Brut 2007
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

The new contemporary packaging has been well received. The individual bottles are contained in single bottle boxes that double up as gift boxes. However if the gift option is of no use to you the Monro Brut is also available in beautifully designed 6 packs.

Alc: 12  RS: 7.9  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:
Villiera Monro Brut 2009
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

Also available in gift boxes

Alc: 11.5  RS: 7.3  pH: 3.34  TA: 6.9  VA:  SO2:  FSO2:
Villiera Brut Natural 2009 - Sold Out
A rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste.
Alc: 11.85  RS: 1.5  pH: 3.26  TA: 6.2  VA:  SO2: 9  FSO2:
Villiera Brut Natural 2007
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.45  RS: 1.8  pH: 3.4  TA: 5.6  VA:  SO2: 7  FSO2: 0
Villiera Brut Natural 2008
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 11.93  RS: 1.3  pH: 3.56  TA: 5.7  VA:  SO2: 4  FSO2: 0
Villiera Brut Natural 2006
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.28  RS: 1.5  pH: 3.38  TA: 5.9  VA:  SO2: 5  FSO2: 0
Villiera Brut Natural 2005
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.02  RS: 1.7  pH: 3.56  TA: 5.4  VA:  SO2: 9  FSO2: 0
Villiera Brut Natural 2004
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.45  RS: 1.2  pH: 3.39  TA: 6.1  VA:  SO2: 9  FSO2: 0
Villiera Brut Natural 2003
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.36  RS: 1.9  pH: 3.12  TA: 6.5  VA:  SO2: 9  FSO2: 0
Villiera Brut Natural 2002
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.5  RS: 1.9  pH: 3.45  TA: 5.9  VA:  SO2: 8  FSO2: 0
Villiera Brut Natural 2001
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.12  RS: 1.89  pH: 3.4  TA: 5.82  VA:  SO2: 7  FSO2: 0
Villiera Brut Natural 1999
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.5  RS: 1.8  pH: 3.25  TA: 6.8  VA:  SO2: 6  FSO2: 0
Villiera Brut Natural 1998
After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.5  RS: 1.2  pH: 3.35  TA: 5.2  VA:  SO2: 8  FSO2: 0
Villiera Monro Brut 2000
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to improve for up to 3 years.
Alc: 12  RS: 7.5  pH: 3.15  TA: 6.5  VA:  SO2:  FSO2:
Villiera Monro Brut 2001
2008 Concours Mondial de Bruxelles – Silver Medal
2008 Swiss International Air Lines Wine Awards – Best Sparkling Wine
2008 Swiss International Air Lines Wine Awards – Gold Award
Rich, creamy, yeasty nose, with a full, ripe, toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

Alc: 11.9  RS: 9  pH: 3.35  TA: 6.5  VA:  SO2:  FSO2:
Villiera Monro Brut 1999
Bronze - International Wine and Spirit Competition (IWSC) 2005
Winemaker's Choice Awards 2005 - Highly Regarded
Veritas 2005 - Silver
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

Alc: 12.5  RS: 6.0  pH: 3.35  TA: 5.8  VA:  SO2:  FSO2:
Villiera Brut Two Thousand
The blend contains the classic varieties of Chardonnay and Pinot Noir making the wine distinctive but elegant. The fine mousse dances on the tongue, while the rich fruit and crisp acidity ensures a fresh, racy zestiness. The underlying yeasty complexity and long aftertaste ensure that this Cap Classique is true to style. We say CHEERS and trust that anyone who partakes of our Villiera Brut 2000 will enjoy good fortune in the next Millennium.
Alc: 12.5  RS: 8.0  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:
Villiera Monro Brut 1993

Alc: 12.5  RS: 8.0  pH: 3.35  TA: 6.0  VA:  SO2:  FSO2:
Villiera Monro Brut 1994
A blend of 50% Pinot Noir and 50% Chardonnay. Rich, creamy yeasty nose, with a full, ripe bready flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to improve for up to 3 years.
Alc: 12.5  RS: 8.0  pH: 3.3  TA: 6.5  VA:  SO2:  FSO2:
Villiera Monro Brut 1995
Rich, creamy yeasty nose, with a full, ripe bready flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to imporove for up to 3 years.
Alc: 12.8  RS: 6.5  pH: 3.2  TA: 6.0  VA:  SO2:  FSO2:
Villiera Monro Brut 1998
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12.5  RS: 6.0  pH: 3.45  TA: 4.9  VA:  SO2:  FSO2:
Villiera Brut - Special Dosage NV
This "Methode Cap Classique" (bottle fermented sparkling wine) is a blend of red & white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The extra dosage makes the wine softer and fruitier than usual.
Alc: 12.25  RS: 14  pH: 3.25  TA: 6  VA:  SO2:  FSO2:
Villiera Brut Natural 2011
A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste.
Alc: 11.22  RS: 2.2  pH: 3.55  TA: 5.5  VA:  SO2: 2  FSO2:
Villiera Brut Natural 2010
A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste.
Alc: 11.73  RS: 1.5  pH: 3.45  TA: 5.0  VA:  SO2: 2  FSO2:

Villiera Wine Club
Villiera Wine Club
Villiera Wine Club / Online Wine Shop

Tel: +27.218652002   Fax: +27.218652314   Email: wine@villiera.com  
Cnr R101 & R304, Koelenhof, P.O. Box 66 , Stellenbosch, 7605, South Africa
Drink Responsibly. Not for sale to persons under 18.